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A little giveaway on this dreary Tuesday morning. Rain is falling down like you’ve never seen before here in Amsterdam. A perfect day for a bowl of hot soup, I thought…

My culinary friend Karin Luiten, also known as KOKEN MET KARIN featured this recipe from my book on her website last week, but it’s in Dutch. So I’ll translate it it in English for you, here it comes:

photo: Oof Verschuren

Cauliflower & Stilton soup with Stilton crostini

for the soup (for about 4 )
1 onion, chopped
2 stalks of celery, peeled and chopped
250 g cauliflower, broken into florets
3 tablespoons butter
500 ml beef or chicken broth
250 ml milk plus 2 tbsp extra
1 tbsp cornflour
75 g Stilton, crumbled
125 g whipped cream

for the crostini:
1 (unbaked) ciabatta loaf
100 ml olive oil
1 clove of garlic from the press
50 g Stilton
3 tablespoons crème fraiche

Fry the onion, celery and cauliflower in the butter over low heat until the celery and onions are soft. That’s after about 10 minutes. Pour the broth and milk in and cook gently for another  20 minutes, do this over low heat just until the cauliflower is cooked. Puree the soup in a blender until smooth. Mix the cornstarch with extra 2 tablespoons of milk, pour it in the soup and let it come to a boil.

Let it just cook for a few minutes, so the soup can thicken slightly. Then turn the heat down, stir in the Stilton and the cream. Allow it to melt for a few minutes.
Season the soup with salt and pepper.

Now make crostini: Cut the bread into thin slices (beware, the bread can break easily). Preheat the oven to 180 degrees. Mix the oil with the garlic and lots of salt and pepper. Heat it one minute in the microwave or in a little saucepan, so the garlic-oil will get a stronger taste, and pour it over the bread slices. Toss gently, put them in the oven and bake them nice and brown in a few minutes. Remove from oven to cool slightly. Turn the oven on to the grill setting. Crumble the Stilton over the crème fraîche. Stir well and spoon a tablespoon of the mixture on each crostino. Grill them for 2 minutes until golden. Lay two or three of them on to each bowl of soup and serve immediately.